| 摘要 |
PROBLEM TO BE SOLVED: To obtain 'TOFU' (soybean curd) that has excellent restoration after freeze drying and smooth texture with high storability by adding a specific amount of oligosaccharides and polysaccharides to the solid components of the soybean curd and making 'TOFU' from the mixture. SOLUTION: Soybean milk is combined with 0.005-0.5 pt.wt. of oligosaccharide and 0.005-1 pt.wt. of polysaccharide based on 1 pt.wt. of the solid component of' the soybean curd and 'TOFU' is produced from the mixture, then preliminarily frozen and freezedried. Or 0.005-0.5 pt.wt. of oligosaccharide and 0.005-1 pt.wt. of polysaccharide are mixed with 1 pt.wt. of the solid components of the soybean curd, the mixture is stirred under a reduced pressured, the 'TOFU' is produced from the resultant mixture, then preliminarily frozen and freeze- dried under the vacuum. |
